“Not Yet Ready for Stew” Kebabs and “Not Ready to Say Goodbye to Summer Tomatoes” Salad
These kebabs are great all summer long and the fresh tomato salad makes a great pairing.
- 3/4 cup extra virgin olive oil (EVOO), divided
- 2 pounds beef sirloin, cut into 1-inch cubes (ask your butcher)
- Salt and pepper
- 16 small new potatoes (1-1 1/2 pounds)
- 12 cipollini onions
- 16 crimini mushrooms, stemmed
- 4 tomatoes, preferably heirloom, coarsely chopped
- 2 kirby cucumbers, sliced
- 4 scallions, chopped
- Juice of 1 lemon
- 1/2 cup steak sauce
- 1/4 cup spicy brown mustard
Pre-heat a grill to medium-high or the broiler to high. Pour 1/2 cup EVOO into a bowl. Thread the beef cubes onto four long metal skewers and brush with the EVOO in the bowl; season with salt and pepper.
In a medium size pot, cover the potatoes with water and bring to a boil. Cook until just tender, 11-12 minutes; drain and let cool. Thread onto two skewers, brush with EVOO and season with salt and pepper.
While the potatoes are cooking, bring a large saucepan of water to a boil. Add the onions and cook for 5 minutes, then rub off the skins with a towel. Thread the onions onto two skewers, brush with EVOO and season with salt and pepper. Thread the mushrooms onto two skewers and brush with EVOO; season with salt and pepper.
Grill or broil the mushrooms until tender, 12-15 minutes. Grill or broil the beef, potatoes and onions, turning every couple of minutes, 7-8 minutes for rare beef.
In a bowl, combine the tomatoes, cucumbers and scallions. Toss with the lemon juice and remaining 1/4 cup olive oil; season with salt and pepper. In a small bowl, mix the steak sauce and mustard.